Potato, Leek and Dill Soup!

Potato, Leek and Dill Soup!

Here in my part of Maine, we were the lucky recipients of 40 inches of snow in a week this winter! Needless to say, my soup crafting skills were being put to full use during those cold months.

The question becomes, however, do you have to endure bone-chilling cold and snowy weather to really enjoy soup? I say no!

So, as I was craving soup last night, I looked around my kitchen and my eyes landed on my baked-potato-sized potatoes sitting in the basket. They needed to be used, and I just didn’t want a baked potato. What do you do when you don’t want to bake a potato? You make soup!

This is not your typical Midwestern version of potato soup, this one-pot-wonder uses leeks and dill to bring out a delicious flavor. Also, don’t forget the bacon to garnish. Many times, I find the garnish on dishes to be merely ornamental. In this case, however, the garnishes bring out another level of deliciousness that is certainly not to be missed!!

So buckle your seat belts and hold on for a delicious ride into the world of Potato, Leek and Dill Soup!

Potato, Leek and Dill Soup

2 Large Sized Baking Potatoes, diced large
2 Leeks, whites thinly sliced
1 Onion, diced
2 T. Minced Garlic
2-14 oz cans of Chicken broth
1 C Water
5 Slices Bacon
3 T Chopped Fresh Dill
1/4 Cup Heavy Cream
1. Chop all the vegetables. The less you have to do while cooking the better!
2. In the bottom of a large pot, cook bacon until done.
3. Remove bacon and to the drippings add the onion. Cook for 3-4 minutes until translucent.
4. Add Leeks, Potatoes and Garlic. Stir and let cook for 1-2 minutes.
5. Add 1/2 chicken broth and stir for 1 min to deglaze bottom of pot then add rest of broth and 1 C Water (or half a can of water). Vegetables should be covered with liquid now. If not, add more water.
6. Salt and pepper to taste.
7. Bring to boil and then reduced to medium heat and allow to simmer for 30-35 mins or until vegetables are tender.
8. Remove from heat and with your immersion blender puree mixture to your desired consistency. (If you don’t have an immersion blender, a regular blender will work. Be careful if using a regular blender to avoid getting splashed with hot soup!!!)
9. Add heavy cream and 2/3 of the dill. Stir until combined.
10. Serve with bacon crumbles (from the bacon you made earlier) and top with some of the reserved dill.

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